Pickles are an indispensable snack in the cold season. For fried potatoes, meat, a sandwich with bacon - there is no Slavic cuisine without pickled cucumbers. Cucumbers turn out crispy, fragrant and very tasty. I share a simple successful recipe.
Ingredients
- Cucumbers - 1,5 kg
- Garlic - 3 clove
- Hot red pepper - to taste
- Horseradish Root - 2 slices
- Grainy mustard - 1/4 tsp.
- Horseradish (leaves) – 1/3 pcs.
- Oak leaves - 2 pcs.
- Cherry leaves - 2 pcs.
- Currant leaves - 2 pcs.
- Dill - 3 umbrella
- Water - 1,5 l
- Salt - 3 art.l.
Step-by-step cooking recipe
Wash cucumbers and greens, dry them slightly. Chop the greens coarsely, cut off the tails of cucumbers.
Place peeled garlic, chopped hot pepper, herbs and spices on the bottom of a pre-sterilized jar.
Fill the jar tightly with cucumbers.
For brine, dissolve the salt in the required amount of water. Pour the pickle over the cucumbers in the jar to the top.
Cover the jar with a lid and leave it to ferment for 3-4 days at room temperature. The resulting white foam is an indicator of the active phase of fermentation.
After a few days, try cucumbers. If the taste and acid suit you, proceed to conservation. To do this, completely drain the liquid from the jar into a saucepan, bring to a boil, removing the foam, and pour the cucumbers in the jar again with boiling brine. Roll up the jar, wrap it up and leave it to cool completely. Store the cooled pickles in a cool, dark place.
